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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Friday, April 13, 2012

Lemon Icebox Pie

The old fashioned version of lemon icebox pie used raw egg yolks in the filling. I've included that version in the cook's notes at the bottom of the recipe for those of us who are still adventurous enough to make it. It is believed that the combination of the acids with the eggs in the pie filling "cook" the eggs sufficiently, but scientifically I have no idea if there is any truth to that. I can tell you that many of us southerners love the egg version and have lived on to tell about it, but if you're concerned about the consumption of raw eggs, you can still have that creamy taste with a few shortcuts in the form of this refrigerator pie, which is also mighty tasty.

It's patterned after it's sister lime pie version, which uses a packet of unsweetened powdered drink mix, like Kool Aid, to add extra tang and color to the pie. I decided to go ahead and use it here as well, though truthfully if you prefer your pie more on the sweeter side of tangy, you could certainly get away with leaving it out altogether. Adding it will provide plenty of tang and a tiny bit of color, though you could add a drop or two of yellow food coloring for a more lemony color. If you like the extra tang, add the Kool Aid, otherwise simply leave it out.

This is a freezer pie, or refrigerator pie, at best. It holds up much better frozen and softens at room temperature fairly quick, but any leftovers should be refrigerated or returned to the freezer. It's a wonderful, quick and easy pie for the season. Here's how to make it.

Prepare pie crust according to the instructions below. Zest and juice the lemons, setting aside a pinch of the lemon zest for garnish. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and contents of the Kool-Aid packet, if using; whisk until smooth.

Remove about 1/2 cup of the whipped topping from the tub and set that aside in the refrigerator for garnish. Gently fold the remaining whipped topping into the lemon mixture until well blended. Pour this into the crust and place vanilla wafers all around the rim of the pie plate. Place pie into the freezer for several hours, or preferably overnight, before serving.

Before serving, let stand at room temperature for about 15 minutes to thaw. Spread the reserved whipped topping over the top of the pie, leaving just a small edge around the outside. Garnish with the zest. Store leftovers in the refrigerator, or re-freeze.

Cook's Notes: The lemonade packet provides a little color and extra tang but you can eliminate it for a less tart lemon flavor. For a more vibrant color, add a drop or two of yellow food coloring to the filling. For frozen lemonade pie, substitute a 6 ounce frozen lemonade, thawed for the Kool Aid packet. You can also make a wide variety of flavored icebox pies with this recipe by substituting different flavors of Kool-Aid. You'll only need the basic four ingredients: Pie crust, sweetened condensed milk, whipped topping and a package of any flavor of Kool-Aid. Add fresh fruit garnishes as desired. Cherry is one popular version.

To make a graham cracker crust, combine 1-1/2 cups of graham cracker crumbs, about 8 planks or roughly one package, with 1/2 cup (1 stick) of melted butter, and press into a pie plate. Can use as is, or bake in a 350 degree F preheated oven for about 5 minutes to toast, if desired. Can also substitute a cookie crust, or prebaked regular pastry crust.

Tip: To make it easier to remove from the pan, grab a large skillet or pan and place a small amount of very hot water in it. Gently set the pie plate into the hot water, taking care that water does not go over the rim! Let it sit for about 30 seconds, and this will help to release the crust for easier serving.

Old Fashioned Lemon Icebox Pie: Prepare as above, except eliminate the Kool Aid packet and beat in the yolks of three eggs. Though not a traditional topping for icebox pie, you can reserve the egg whites for meringue, or save them for another use if desired. Raw Egg Caution: Although it is commonly thought the acid in the lemon deems the egg yolk safe to consume, a caution is extended to children, the elderly and those with compromised immune systems, who may need to avoid dishes using raw eggs.

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When I make the traditional type pie, I used Egg beaters or other brand of egg whites. They are pasteurized so you don't have to worry about getting ill from them. I also use them in home made ice cream.

Instead of the KoolAid, have you tried crystallized lemon juice? I always keep lemon and lime packets on hand for when I don't have the real thing. WILL NOT use the reconstituted stuff!As someone above mentioned, use egg substitute. I use it for everything, unless I need to separate eggs, or want "juicy" eggs (over easy or soft boiled).

Hi Joan! I have not, but that should work great. Kool-Aid is probably a bit more accessible & affordable for most folks, and really it's there only to provide a little color in absence of the egg yolks, plus a bit of extra tang, so it's totally optional. Yes, liquid eggs or substitutes, or pasteurized whole eggs can be used to make the old fashioned pie, although there are plenty of folks who make that pie with regular eggs and have lived to tell it! YMMV of course!! :)

Substitute anything that says lemon on it for 1 can of frozen lemonade (thawed) and you have EXACTLY posted my wife's "Lemonade Pie." I married her for it lol.

I thought she was an expert baker after having it for the first time. When I saw how simple it was, I thought her to be a genius lol. I tried it once (her version) with YOUR chocolate sable crust from your peanut butter pie. Although those are the best cookies ever and the best chocolate pie crust ever, it just didn't go as well with the lemonade pie as does the graham cracker crust.

For variety sometimes she will use pink lemonade. When she was really little, my daughter loved the pink version.

(Now back to my lemon cookie search. lol it's amazing the great recipes of yours one finds while searching for something else here. I found your CourtBouillon searching for something else, as well as the taco soup).

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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